Savory Summer Snacks

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Fried Yellow Tomatoes This recipe came from Oliveto where Paul Bertolli makes his bread crumbs from day-old sourdough bread. He removes the crusts and then coarsely grinds the sourdough in the food processor. See the recipe for Fried Yellow Tomatoes »Christopher Hirsheimer

Marinated Zucchini

Like most marinated vegetable dishes, this one is best made a day ahead of serving. It will keep, refrigerated, for about a week. See the recipe for Marinated Zucchini »Arthur Meehan

Seared Prosciutto-Wrapped Asparagus

Ordinary balsamic vinegar and a pinch of sugar in the syrup accompanies these seared asparagus stalks. See the recipe for Seared Prosciutto Asparagus »Meredith Heuer
See the RecipeBrooke Slezak
See the RecipeMaura McEvoy
See the RecipeChristopher Hirsheimer
Sour Cream Nachos
Here is a simple but tasty snack of melted cheese, beans, and tortilla chips. See this Recipe
Laurie Smith

Yucca Fritters

These simple fritters are a favorite Cuban snack. See the recipe for Yucca Fritters »Christopher Hirsheimer
See the RecipeAndré Baranowski

Open-Face Avocado and Goat Cheese Sandwiches

The simple combination of creamy goat cheese and avocado is a delicious sandwich-topper.Andr¿ Baranowski
See the RecipeBen Fink

Crab Spring Rolls

Crab Spring Rolls
For making spring rolls, most Vietnamese-American home cooks use the spongy, wheat-based wrappers called TYJ Spring Roll Pastry, which are made by the Spring Home company. They're available frozen at most Asian food stores.André Baranowski

Twice-Fried Green Plantains with Garlic Dipping Sauce

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See the RecipeAndré Baranowski

Smashed Cucumbers with Ginger

This quick-pickled cucumber is a classic Chinese dish. This version of the recipe, from Saveur contributor Pang-Mei Natasha Chang's story "The Welcoming Table," is based on one made by her aunt, Constance D. Chang, who owned five popular Chinese restaurants in Japan in the 1960s. See the recipe for Smashed Cucumbers with Ginger »James Oseland

Russian Pickled Watermelon

The recipe for these savory pickles is based on one that appears in Pickled: Preserving a World of Tastes and Traditions by Lucy Norris (Stewart, Tabori & Chang, 2003). See the recipe for Russian Pickled Watermelon »André Baranowski
Ricotta Crostini with Cherry Tomatoes

Ricotta Crostini with Cherry Tomatoes

Ripe cherry tomatoes add sweetness to crostini topped with fresh ricotta.André Baranowski
Ricotta and Olive Crostini

Ricotta Crostini with Black Olives, Lemon Zest, and Mint

The combination of lemon zest, flavorful olives, and refreshing mint gives this crostini a Mediterranean twist.André Baranowski
See the RecipeTim Peters
Grilled Mushrooms

Grilled Mushrooms

Only a hint of garlic and parsley are needed to season these earthy rich mushrooms. See the recipe for Grilled Mushrooms »Brooke Slezak
See the RecipeVirginie Blachere
Artichoke Crostini

Artichoke Crostini

One of our favorite ways to use tangy marinated artichokes is for crostini.André Baranowski
Crostini with Black-Eyed Peas, Radicchio, and Raisins

Crostini with Black-Eyed Peas, Radicchio, and Raisins

The appeal of this hors d'oeuvre, which prominently features luck-bearing black-eyed peas, comes from the bright contrast of earthy and tangy flavors.Landon Nordeman
Sage Potato Chips

Sage Potato Chips

Sage Potato Chips This whimsical snack is served at New York's Blue Hill at Stone Barns. See the recipe for Sage Potato Chips »André Baranowski

Stuffed Celery

Hot sauce and worcestershire sauce season the cheesy filling for this dish.André Baranowski

Mexican Seafood Cocktail

This dish is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and cold beer.Landon Nordeman

Mango-Habañero Salsa

The addition of diced mangoes to a puree of roasted chiles delivers heat-defying bursts of sweetness to this deliciously spicy salsa.Penny De Los Santos

Deviled Eggs with Tarragon

See the RecipeKate Ramos
See the RecipeAndré Baranowski
See the RecipeAndré Baranowski
See the RecipeAndré Baranowski

Marinated Mushrooms

This easy appetizer can be served warm or chilled. See the recipe for Marinated Mushrooms »André Baranowski
Flatbreads with Two Toppings (Laganes)

Flatbreads with Two Toppings (Laganes)

In Greece, these flatbreads are traditionally cooked on a hearthstone set over hot coals (a cast-iron skillet on the stove works well, too) and served with tomato sauce or sautéed zucchini and feta.Penny De Los Santos

Stuffed Grape Leaves (Dolmades)

This meze of stuffed grape leaves is served with a cucumber-yogurt sauce.Penny De Los Santos
Zucchini Fritters (Kolokitho Keftedes)

Zucchini Fritters (Kolokitho Keftedes)

Based on a recipe from author Nancy Harmon Jenkins, this Cretan meze dish can be served hot or at room temperature.Todd Coleman

Pickled Jalapeño Deviled Egg

Deviled foods get their name from the fact that they benefit from the addition of an assertive ingredient, such as horseradish or chiles, or in this case pickled jalapeño.Todd Coleman